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14I5O05 - Meat hygiene and technology

Course specification
Course titleMeat hygiene and technology
Acronym14I5O05
AcronymVeterinary Medicine
Module
Type of studyIntegrated academic studies
Lecturer (for classes)
  1. dr Vlado Teodorović
  2. dr Mirjana Dimitrijević
  3. dr Neđeljko Karabasil
  4. dr Dragan Vasilev
Lecturer/Associate (for practice)
  1. Nikola Čobanović
  2. Tijana Ledina
Lecturer/Associate (for OTC)
    ESPB11.0Status
    ConditionBasic principles in Food Hygiene
    The goalAcquiring knowledge regarding the pre-mortem and post-mortem inspections, welfare and meat quality, slaughter of animals, judgement of meat, composition and characteristics of meat, meat spoilage, Alimentary infections and intoxication, methods of preservation of meat, meat products, composition and characteristics of the meat and the control of the production process.
    The outcomeThe student needs to know the pre-mortem and post-mortem meat inspection, slaughtering process and the importance of animal welfare and quality of the meat, judgement of meat, knowing the composition and characteristics of meat and meat products, meat spoilage, hazards in the production chain, principles of conservation and meat processing, to evaluate the quality and safety of meat products.
    Contents
    Contents of lecturesPre-mortem and post-mortem inspections, Slaughterhouse and slaughterline process, Food Animals, transport, animal welfare, methods of meat inspection, evaluation of meat for human consumption. Hazards in the meat chain. The composition and characteristics of meat and products quality. Spoilage of meat, alimentary poisoning, methods of preservation of meat and meat products, other products of animal origin.
    Contents of exercisesExamination of composition and properties of meat, spoilage of meat and meat products. Control methods of meat processing. Physical - chemical and microbiological examination of meat and meat products. Inspection of carcasses and organs, Carcasses meat quality. Diagnostic of Trichinella. Residues in meat.
    Literature
    1. Teodorović V., Karabasil N., Dimitrijević M., Vasilev D.: Higijena i tehnologija mesa, Fakultet veterinarske medicine Beograd. 2015 (Original title)
    2. Teodorović V, Bunčić O, Karabasil N, Dimitrijević M, Vasilev D. Higijena i tehnologija mesa, Praktikum, FVM, Beograd, 2012. (Original title)
    3. Teodorović V i saradnici. Trichinella Trichinelosis, Naučna knjiga, Beograd, 2007 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    75
    Methods of teachingLessons with interactive learning with the use of audiovisual methods (Power Point presentations, films) laboratory exercises, demonstrations and practical exercises in slaughterhouses and meat processing.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper10
    Practical lessons10Oral examination50
    Projects
    Colloquia20
    Seminars